Cooking with the Broiler
For good results with the Broiler, use the grid
iron supplied with the oven.
Fit the grid iron in such a way that it
doesn’t come into contact with the metal
surfaces of the oven cavity since if it does
there is a danger of electric arcing which
may damage the oven.
IMPORTANT POINTS:
1. When the microwave Broiler is used for the
first time there will be some smoke and a
smell coming from the oils used during oven
manufacture.
2. The oven door window becomes very hot
when the Broiler is working. Keep children
away.
3. When the Broiler is operating, the cavity
walls and the grid iron become very hot. You
should use oven gloves.
4. If the Broiler is used for extended period of
time it is normal to find that the elements will
switch themselves off temporarily due to the
safety thermostat.
5. Important! When food is to be broiled or
cooked in containers you must check that
the container in question is suitable for
microwave use. See the section on types of
ovenware!
6. When the Broiler is used it is possible that
some splashes of fat may go onto the
elements and be burnt. This is a normal
situation and does not mean there is any
kind of operating fault.
7. After you have finished cooking, clean the
interior and the accessories so that cooking
remains do not become encrusted.
Tables and suggestions – Broiler without microwave
Spread lightly with butter. After half of
cooking time turn and spread with
seasoning.
Halfway through, pierce and turn over.
Spare rib (approx. 1’’ thick)
Baste with oil, turn over halfway through
Keep an eye on the toasting process, turn
over
Keep an eye on the toasting process.
Heat up the Broiler beforehand for 2 minutes.
Unless indicated otherwise, use the
rectangular rack. Place the rack on the
rectangular glass tray so that the water and
the fat can drip off.
The times shown are merely indicative and
can vary as a function of the composition and
quantity of the food, as well as the final
condition wished for. Fish and meat taste
great if, before broiling, you brush them with
vegetable oil, spices and herbs and leave to
marinate for a few hours. Only add salt after
broiling.
Sausages will not burst if you prick them with
a fork before broiling.
After half the broiling time has passed, check
on how the cooking is going and, if necessary,
turn the food over.
The Broiler is especially suitable for cooking
thin portions of meat and fish. Thin portions of
meat only need to be turned once, but thicker
portions should be turned several times.
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